Some days you need a tasty fast dinner full of big flavors. Call on our guide for 4 super fast curry recipes you can easily make at home.
4 super fast curry recipes: Tandoori chicken
The chicken fillet pieces marinade for only 15 minutes in the yogurt tandoori mix, before they cook in the oven.
ingredients
For 4 people
- 1 organic lime
- 4 cloves of garlic
- 4 tbsp Greek yoghurt (10% fat)
- 2-3 teaspoons tandoori paste
- 4 chicken fillets (approx. 200 g each)
- 1 piece (à 4 cm) ginger
- 350 g of carrots
- 4 mini pak choi
- 1 tbsp oil
- 1 tbsp peanut butter
- 1 tin (s) (à 400 ml) unsweetened coconut milk
- Salt pepper
- 4 stems of coriander (cilantro)
- 1 cress box or punnet
- 50 g salted peanuts
preparation
- For the marinade, wash the lime hot, dry and rub the skin thinly.
- Halve the fruit and squeeze out one half.
- Peel 2 garlic cloves and finely chop.
- Mix yoghurt, 1-2 teaspoons tandoori paste and prepared ingredients.
- Wash the meat, pat dry, cut into pieces and mix with the marinade.
- Approximately Marinate for 15 minutes.
- Preheat oven (electric cooker: 200 ° C / circulating air: 180 ° C / gas: see manufacturer).
- Peel the ginger and the rest of the garlic and finely chop.
- Peel, wash and cut the carrots into small pieces.
- Clean, wash and halve Pak Choi.
- Place the meat on a baking tray and fry in a hot oven for 12-14 minutes.
- Meanwhile, heat oil in a saucepan.
- Add Ginger and garlic in it.
- Stir in peanut cream and 1 tsp of tandoori paste.
- Pour in coconut milk and 75 ml of water, bring to the boil.
- Season with salt and pepper.
- Add carrots and pak choi and simmer for 3-4 minutes.
- Remove meat from the oven and add to the sauce.
- Wash cilantro and pluck it into pieces.
- Cut the cress from the bed.
- Arrange tandoori chicken, sprinkle with herbs and peanuts.
- 550 kcal
- 53g protein
- 28g fat
- 15g carbohydrates
4 super fast curry recipes: Cucumbers in curry
ingredients
For 4 people
- 1 onion
- 1 piece (à 2 cm) ginger
- 1 red chili pepper
- 2 tomatoes
- 800 g stewed or cucumbers
- 75 g cashew kernels
- 3 tbsp oil
- Curry powder, salt
- 1 tin (s) (à 400 ml) unsweetened coconut milk
- 1-2 tablespoons lime juice
- 5 stalks / ciliary
preparation
- Peel and chop the onion and ginger.
- Wash chili and cut into rings.
- Wash tomatoes and dice.
- Peel cucumbers, halve lengthways, core seeds and cut into slices.
- Roast cashews in the pot without fat, remove them, chop them.
- Heat oil in the pot.
- Fry the onion, ginger, chili and tomatoes in it.
- Dust with 2 teaspoon curry powder.
- Add cucumber and coconut milk and bring to a boil.
- Simmer for 6-8 minutes.
- Season with salt and lime juice, arrange.
- Wash coriander, pluck it, sprinkle with cashews on curry.
- This goes well with rice.
- 600 kcal
- 12g protein
- 30g fat
- 66g carbohydrates
4 super fast curry recipes: Tofu curry
A curry with broccoli, tender pods and delicious carrots .
ingredients
For 4 people
- 500 g small carrots
- 300 g broccoli (or broccoli)
- 1 shallot
- 200 g of tofu
- 2 tbsp oil
- 50 g red curry paste
- 1 tin (s) (à 400 ml) coconut milk
- 150 g frozen sugar pods
- 1 bunch of cilantro (coriander)
- salt
preparation
- Peel and wash carrots and halve or quarter lengthwise, depending on their size.
- Clean broccoli, wash.
- Peel the shallot and cut into thin strips.
- Roll the tofu.
- Fry the tofu in the hot oil, take it out.
- Roast shallots and carrots in frying fat.
- Briefly sweat curry paste with it.
- Add coconut milk and 200 ml of water, bring to a boil.
- Simmer for 8-10 minutes.
- Add broccoli and frozen mangetouts and cook for 3-4 minutes.
- Add tofu again and briefly heat.
- Wash cilantro, shake dry, peel off leaves.
- Season the curry with salt and sprinkle with cilantro.
- In addition: Basmati rice.
- 380 kcal
- 14g protein
- 26g fat
- 19g carbohydrate
4 super fast curry recipes: Curry eggs ragout
ingredients
For 4 people
- 125 g mango pods
- 2 small red peppers
- 350 g of carrots
- 250 g long grain rice
- salt
- 8 eggs (size M)
- 40 g of butter or margarine
- 40 g of flour
- 1-2 teaspoons curry powder
- 350 ml of milk
- 1/2 bunch of coriander
- pepper
preparation
- Wash and clean the mangetout.
- Halve, clean and wash the peppers.
- Peel and wash carrots.
- Cut peppers and carrots into small pieces.
- Prepare rice in boiling salted water according to the package instructions.
- Boil 750 ml of water and season with a little salt.
- Blanch carrots and peppers in the boiling salted water for 3-4 minutes.
- Add the peas after 1-2 minutes.
- Remove vegetables from the water and blanch in cold water.
- Measure 400 ml from the vegetable stock.
- Put eggs in boiling water.
- Cook for 8-9 minutes and quench in cold water.
- Melt the fat in a saucepan.
- Stir in flour and curry powder and sauté briefly.
- Add the milk, then the vegetable stock, stirring.
- Simmer sauce with stirring for 1-2 minutes.
- Wash the coriander, shake dry and chop the leaves roughly.
- Drain eggs, quench under cold water, peel and halve.
- Add the vegetables and coriander to the sauce and season with salt, pepper and possibly curry.
- Drain the rice.
- Arrange eggs on the curry and serve with the rice.
- 620 kcal
- 2600 kJ
- 26g protein
- 26g fat
- 72g carbohydrates
